Chilled carrot, orange & cabrito soup
Here we offer up a simply prepared summery cold soup that makes a hero of the humble carrot.Pairing it alongside hints of fruity orange from a marmalade and creamy goats cheese, you can't go wrong impressing your guests with this easy-to-throw-together, sumptuously refreshing, chilled offering.As it's a cooked soup, it will take a bit of prep time, so keep this in mind when planning. The actual mechanics of getting it together are really simple though – so no need to stress. A wonderful bowl of complementary flavours awaits you with this one. Have fun!
Equipment
- 1 Large saucepot
- 1 high speed blender
- 1 small mixing bowl
- 1 Sharp knife
- 1 Chopping board
- 1 Wooden spoon
Ingredients
- 4 carrots Large
- 1 whole clove garlic
- 750 ml clear vegetable stock
- 100 g Sol's methode cap classique marmalade
- 4 tbsp coconut oil
- 2 g mild curry powder
- 100 g cabrito
- 20 g Sol's melba toast
- 20 g Sol's duqqa spice rub
- 10 ml rozendal hibiscus vinegar
- salt and pepper to season
Instructions
- Clean and peel your carrot and garlic. With your peeler slice 5 nice lengths down one carrot and keep to one side.
- Roll the peeled lengths of carrot up and cut them along the length of the roll so you get nice long, thin slivers of carrot. Toss them with the vinegar and some salt and keep in the fridge until service.
- Put your saucepot onto a high heat and allow the base to reach a very high temperature. Whist doing this, chop up your carrot into large chunks. Once the pan is hot add your carrot, garlic, and coconut oil.
- Allow the hot pot to create lovely colour over all the surface area of the carrot and garlic. Keep the heat of the pot under control by occasionally adding a splash of the vegetable stock, creating steam which will also help cook everything.
- After about 5 minutes of this add your curry powder to the mix, and an additional 5 minutes later, all of the stock.
- Turn the pot down to a low heat and simmer until the carrot is completely soft and cooked through. Make sure enough liquid remains to just be covering your carrot, if not you may top up with either a splash more stock or water.
- Remove the pot and cool in the fridge until about 3 degrees Celsius. Then take out and blend in the high-speed blender along with the marmalade.
- No fuss is required in the plating of this, so go wild. I have simply rolled the goats cheese into little manageable balls and garnished the soup with these, along with the pickled carrot, some crunchy melba toast, a little duqqa spice and some fresh micro-basil and marigold petal from the garden.